A fudgey base. Soft custard center. Topped with fluffy sponge. Made with one simple batter. Magic Three Layer Custard Cake: It’s like, well ….MAGIC!
If you love vanilla sponge cakes and custard, you are going to be as obsessed with this cake as I am. It looks like it’s been carefully layered with three different components. But it’s not! You just pour one simple batter into a cake tin, pop in the oven, and this is how it comes out!!
There is no special ingredient nor any tricky technique. The batter is made pretty much like a traditional vanilla sponge cake, it is just much thinner. It’s the consistency of crepe batter. Almost like a thick pouring cream.
The magic happens in the oven. It is baked at a lower temperature than usual – 325F/160C. And when it comes out, the top layer is a sponge, the middle is custard and the bottom is almost like a fudge.
I was dubious the first time I made it, and even when I turned the cake out because you can’t see the layers on the edges. But then when I cut into it, I gasped with astonishment! I mean, look at how perfect the layers are!!
This recipe is the Magic Cake from Jo Cooks. I’ve been reading Jo Cooks for a long time, but it wasn’t until recently that I got to know Jo herself. Though actually, her real name is Ioana – a Romanian name, a beautiful one at that, and one of the first things I nagged her about was why she doesn’t go by her real name!
Jo and I have very similar tastes. We both love food that is absolutely scrumptious, we never compromise on flavour to follow trends or hacks (or diet versions!), we aren’t into the “cool food” scene and there are less salads on our blogs than there probably should be (though she has a lot more than me!!).
What I didn’t realise is that she is probably the reason the world discovered “Magic Cake“. She was very quick to make the point that it was not an original recipe. Perhaps she wasn’t the pioneer of it, but a search on Pinterest clearly shows that she is the reason that the world discovered it.
So I’m adding myself to the long line of people who have tried and been astonished by the miracle of this cake. 🙂
One simple batter.
A three layered custard cake.
It really is….like magic! 🙂
– Nagi
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Magic Three Layer Custard Cake (From One Batter)
Ingredients
- 4 eggs , yolks and whites separated (at room temperature)
- 3/4 cup (150g) sugar (ordinary or caster sugar)
- 1 tsp vanilla extract
- 1 stick (4oz / 125g / 1/2 cup) unsalted butter , melted
- 3/4 cup (4oz / 115g) plain all purpose flour
- 2 cups (500 ml / 1 pint) milk (lukewarm) (full fat or low fat but not zero fat)
To Serve (optional)
- Icing sugar (powdered sugar), for dusting
- Fresh strawberries
- Whipped cream
Instructions
- Preheat oven to 325F/160C (standard oven / fan forced or convection)
- Butter a 8" x 8" / 20cm x 20cm square cake tin (Note 4).
- Beat egg whites with a mixer until stiff peaks form. Set aside.
- Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute.
- Add the vanilla extract and butter and beat until well incorporated - about 30 seconds to 1 minute.
- Add the flour and beat until just combined.
- Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add 1/4 milk at a time, beating in between).
- Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don't want to knock the air out of the egg whites. Don't worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
- Pour the batter into the prepared cake tin.
Baking Directions
- Bake until the top is golden brown and the cake does not "jiggle" when you gently shake the tin - around 40 to 50 minutes. Check the cake at 30 minutes - if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
- Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack.(Note 3) Cool completely before serving.
To Serve
- Cut into squares - I cut it into 12 in the photo, but 9 is more realistic serving size portions.
- Dust with icing sugar just before serving.
- Serve with a side of whipped cream and strawberries, if using.
Recipe Notes:
a) The cake is ready when the top is golden brown and the cake doesn't "jiggle" when you gently shake the pan. If it jiggles, there is still raw batter inside.
b) I found that 4 of the 5 times I made it, the top became golden brown before the cake was set.
c) So to get the bake time right, check it first at 30 minutes. If the top is golden brown, cover loosely with foil and return to the oven until the cake is set. Check every 10 minutes - any longer, and you'll risk the cake overcooking. 3. Tor get the cake out of the tin, just turn it out like a normal cake. The custard is set, it is not like super soft jelly. What I do is place a cutting board on top of the tin, flip it upside down (it slips right out) then place a cooling rack on top then flip it again (so you end up with the right side up on the cooling rack). 4. I myself have not tried this in a glass pan but readers have - if you scroll through the comments, you will find feedback from a reader on 3 February 2017 confirming this! 5. Nutrition assuming 1 cake is cut into 9 pieces. Note that I cut the cake into 16 pieces for the photo but that is far too small! SaveSave
Nutrition Information:
michael Kurtz says
How incredible is that? Wow!
Nagi says
It’s sooooo good!
Jean Herman says
Its great!
Nagi says
Yessss!
Lynne Rahman says
Can you use heavy whipping cream instead of milk?
Nagi says
Hi Lynne, no sorry – you need milk in this one – N x
Alethea Crossman says
Your website has a super handy feature to scale the recipe. Love it. But what’s considered “one batch”…serving for 9? 4 eggs?
Nagi says
Hi Alethea, the recipe as written serves 9-12 people – N x
Andrew says
Do you think this would work with a gluten free flour?
Nagi says
I haven’t tried to be honest Andrew!
Andrew says
Thanks! I have found online comments from a few people who HAVE used gf flour and apparently it works! Shall be trying it …
Sandy says
Just the question I was going to ask! Thank you for adding to your question/post, Andrew. Very helpful.
naomi says
Hi Nagi, I just wanted to check if this is meant to be eaten slightly warm or cold (e.g. refrigerated cold)? I was hoping to make this in advance and place it in the fridge. Thanks in advance!
Nagi says
Hi Naomi, you could serve either way and it would be great!
Theresa Cavanaugh says
What happens if you use salted butter ?
Annie says
This was a hit! My layers weren’t as pretty as yours but it was still tasty. I ate it slightly warm (too impatient) and it reminded me of a fresh Chinese egg tart. I actually prefer it that way. Sigh.. I wish I was your neighbor – I would happily eat any of your test batches of any/all your recipes.
Nagi says
Awesome Annie! And I always need more people to offload food onto!
Christine says
Can I use salted butter?
Bonnie says
Make this all the time we just love it.
Nagi says
That’s terrific to hear Bonnie! I’m so pleased you love this too! N x
Dee says
Hi can I use cooking oil instead of butter?,
Frank Warninsky says
How would you add lemon flavors to this cake?
Ely says
Lemon zest it adds flavor without altering the recipe
Donna says
I would. Some lemon. Juice.
Jane Danes says
Are the egg whites beaten ? It doesn’t say but it is implied .
Nagi says
Yes! It’s in the recipe directions 🙂
Gregg says
I’ve made this before & loved it! I was heading up to do it again today & wondered about a chocolate angle. Thoughts?
Nagi says
Check out Jo Cooks website! She has a brilliant chocolate one 🙂 N x
Gregg says
Coolio! Thanks!
Jneanne says
I made this beautiful cake today. I followed your excellent instructions, but I did cook it for 60 minutes. I will top it with fresh strawberries in strawberry glaze and whipped cream. It came out perfectly. I did use a ceramic baking dish as that is what I use. This is a great and different cake recipe. Just follow the directions exactly and success will happen.
Nagi says
Great to hear Jeanne! Thank you for taking the time to let me know! N x
Rose says
Hallo Nagi.
I have just made this for the first time and its in the oven, very pleased with myself UNTIL I went to put the jar with flour back in the cupboard and discovered that I have just used Self Raising Flour!
So I will let you know if this is a wonderful new change to the recipe or a huge flop! ha ha.
Rose says
Well after it cooled I cut it and is was a sort of curdled big mess, so not even 2 layers. Looked VERY unappetising.
We did dare to taste it and it had an extremely eggy taste, too strong. Near the edges it tasted a little better.
Luckily I did not throw it out as yesterday it had turned into nearly 2 smoother layers and the strong egg taste had just about disappeared.
So all in all not bad with a result of using the wrong flour but next time I shall double check that I have plain flour.
Joy says
I double the cake and it kept double and jiggle had it in for 2 1/2 hours. I wanted to make it for work.
Nagi says
Hi Joy – I’m afraid this recipe is not suited to doubling, which is the case with most cakes. I’m sorry to hear it didn’t work out for you 🙁
Sharen says
Tried it for the 1st time on Saturday & making the 2nd batch today (Tuesday). Multiple requests & it really came out yummy!
Nagi says
Glad you enjoyed it Sharen, thanks for letting me know! N x
Joy Crawford says
How long would you have to cook the cake if you double the recipe?
Nagi says
Hi Joy – I’m afraid this recipe is not suited to doubling, I would make two separate cakes instead 🙂 N x
Amy says
Hi! Do you I think I could substitute full fat coconut milk for the milk and coconut oil or canola oil for the butter? Try to make a dairy free version 🤔
Mrs. Kale says
How did it work with the coconut milk and oil Amy? I’m dairy allergic and was wondering them same.
Thank you!
Nagi says
I’m afraid I don’t know for this one Amy. Sorry!